(Un)stuffed Pork Chops With Mushroom Sauce
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photo by MissTiff16
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![photo by GirlEatsWorld](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/87/28/9/pica48hVt.jpg)
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 2 pork chops, bone-in
- oil, for browning
-
FOR THE STUFFING
- 2 cups fresh bread, cubed
- 1 tablespoon butter
- 1⁄4 cup chopped onion
- 1⁄4 cup green pepper, diced
- 1⁄4 cup chicken broth
- 2 tablespoons chopped parsley
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon poultry seasoning
-
FOR THE SAUCE
- 1 tablespoon butter
- 1 cup sliced fresh mushrooms
- 2 tablespoons dry sherry or 2 tablespoons white wine
- 2 tablespoons flour
- 1 cup chicken broth
directions
- Preheat oven to 350 degrees F.
- Melt butter in medium skillet and add onion and green pepper, and saute over medium-high heat until tender, about 5 minutes.
- Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well.
- The stuffing should be fairly moist. Add more broth if needed or if using hard bread cubes.
- In same skillet, heat olive oil over medium-high heat and quickly brown chops, about one minute each side.
- Spray a casserole dish large enough to hold the chops with cooking spray.
- Spoon stuffing into 2 mounds in dish, place browned chops on top, and cover.
- Bake for about 45 minutes, until done.
- About 10 minutes before chops are done, using the same skillet, melt butter over medium heat.
- Add sliced mushrooms and saute for about 2 minutes, until they begin to soften.
- Add wine and cook until its almost all evaporated.
- Stir in flour well.
- Dont worry, it will be dry.
- Stir in chicken broth and let it quickly come to a boil.
- Immediately reduce heat and let simmer for a few minutes to thicken.
- If too thick for your liking, just stir in more broth and continue to simmer.
- Spoon a little sauce over each chop and serve hot!
- NOTE: I use whatever bread i have on hand for stuffing.
- This was particularly good with sunflower bread, as you could taste the sunflower seeds.
- NOTE: If stuffing chops, follow the directions as they are but stuff them before browning, using toothpicks to hold them together.
Questions & Replies
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Reviews
-
DH wants me to definitely make this again and says it tastes like "more" meaning--let's have more of it. The chops, dressing, and sauce are excellent. I love that it does not have a canned soup in it. I used celery instead of green pepper only b/c I did not have any green pepper. I baked the chops longer than suggested, just b/c I was timing it with a baked potato. Next time I will double the sauce so it can go over a baked potato. I used 2 teaspoons of sherry and 2 teaspoons of flour as a previous reviewer suggested. Thanks Kelly M. for a fabulous recipe:) Made for All New Zaar Cookbooks tag.
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Ok ~ I HAD to make this again. I did it for only 2 servings this time and tried something out ~ using TEASPOONS instead of TBSP Works out PERFECT for the Mushroom Sauce! These were fantastic! I used red & yellow peppers instead of green. That made it super colorful! No leftovers with this one!...Thanks again Kelly M. :D
Tweaks
-
DH wants me to definitely make this again and says it tastes like "more" meaning--let's have more of it. The chops, dressing, and sauce are excellent. I love that it does not have a canned soup in it. I used celery instead of green pepper only b/c I did not have any green pepper. I baked the chops longer than suggested, just b/c I was timing it with a baked potato. Next time I will double the sauce so it can go over a baked potato. I used 2 teaspoons of sherry and 2 teaspoons of flour as a previous reviewer suggested. Thanks Kelly M. for a fabulous recipe:) Made for All New Zaar Cookbooks tag.
RECIPE SUBMITTED BY
GirlEatsWorld
United States
Pittsburgh - Animal lover. - Traveler - Lover of all things food